I’m finally happy with a pizza-making method and recipe, and it’s no longer a huge production when I make pizza – it’s pretty stress free and most of them actually come out as circles, which has taken a whole lot of practice. Continue reading
This is one of my favourite pasta dishes; it’s super easy to make but rich and gorgeous and tasty – all it needs is plenty of time to bubble away.
I originally got the recipe from the Leon Ingredients & Recipes book (it’s called Leon’s Spaghetti Milanese), but have now changed it a bit, mostly because I rarely have all the ingredients I need and also because it’s such a faff studying a recipe book while you’re making dinner.
So here’s how I make it but it’s really just a gist – as long as the basic ingredients are there and you have plenty of time to cook it then it won’t matter if the quantities are exact, or if you’ve missed bits out.
2 mini packs diced pancetta
A big white onion
A clove of garlic (or cheat and use garlic puree if you don’t fancy your hands smelling of garlic for a couple of days!)
2 tiny tins of tomato puree
1 tin chopped tomatoes
Spoonful of sugar
Splash of wine vinegar
2 or 3 bay leaves
Put the pancetta in a saucepan over a medium heat and chop up the onions and garlic. When there’s a bit of bacon fat running around in the pan, put in the onions and garlic and keep cooking it all for a couple of minutes until the bacon is firm.
Put all the other ingredients into the pan and bring it to the boil, then turn the heat right down, put the lid on, and leave it for as long as you’ve got (a couple of hours is good).
Serve the sauce tossed with spaghetti (or settle for some other pasta like I did if you can’t find any in the cupboard!) and don’t forget to save some of the cooking water from the pasta to mix in with the sauce so it sticks to the pasta nicely.
And if you have leftovers – don’t throw them away! I will let you know what I did with my leftover sauce in the next post…